This bold and satisfying Blackened Chicken Po’ Boy brings Louisiana flavor straight to your backyard. Featuring juicy Cajun-seasoned chicken thighs, a creamy homemade remoulade, and crispy toasted French bread, it’s a crowd-pleasing sandwich that’s big on flavor and simple to make on the Wildfire Griddle.
Learn how to blacken chicken to perfection, whip up a tangy remoulade sauce, and build a sandwich stacked with lettuce, tomatoes, and pickles for authentic po’ boy flavor with a modern outdoor cooking spin. This recipe is a great choice for fans of spicy Southern food, handheld meals, and anyone who loves cooking on a flat-top griddle or outdoor grill.
Blackened Chicken Po’ Boys Remoulade
Prep Time: 5 minutes
Rest Time: 1 hour
Yield: About 1 ¼ cups (enough for 4–6 po’ boys)
Ingredients
- 1 cup mayonnaise
- 1 Tbsp yellow mustard
- 1 Tbsp dill-pickle brine
- 1 Tbsp fresh lemon juice
- 1 Tbsp Worcestershire sauce
- 1 Tbsp prepared horseradish
- 1 Tbsp finely minced parsley
- 1 tsp Cajun seasoning
- 1 tsp paprika
- 1 tsp garlic purée
Instructions
In a bowl, whisk together all ingredients until completely smooth. Cover and refrigerate for 1 hour.
Keep chilled for up to 3 days.
Blackened Chicken Po’ Boys
Prep Time: 10 minutes | Cook Time: ~10 minutes
Servings: 4 sandwiches
Ingredients
- 8 boneless, skinless chicken thighs (2 per sandwich)
- 2–3 Tbsp Cajun seasoning (total)
- 2 Tbsp neutral oil (for the Wildfire Griddle)
- 4 French bread rolls or hoagie rolls, split lengthwise
- 4 Tbsp softened butter (for toasting bread)
Toppings
- Po’ Boys Remoulade (recipe above)
- 2 cups shredded iceberg lettuce
- 2 tomatoes, sliced
- Dill pickle chips
Instructions
Season the Chicken
- Pat the chicken thighs dry.
- Generously coat both sides with Cajun seasoning.
Preheat the Wildfire Griddle
- Set to medium-low and let it warm for 20 minutes.
Cook the Chicken
- Drizzle oil over the hot surface.
- Lay the chicken down; cook 5 minutes.
- Season the top side, flip, and cook about 5 minutes more, until the interior reaches 165°F and the exterior is dark but not burned.
Toast the Bread
- While the chicken finishes, spread butter on the cut sides of each roll.
- Place the rolls butter-side-down on the griddle; toast until golden.
Slice the Chicken
- Transfer cooked chicken to a board and slice into ½-inch strips.
Assemble the Po’ Boys & Serve
- Spread a generous layer of the Po’ Boys Remoulade on both sides of each toasted roll.
- Pile on shredded lettuce, tomato slices, and pickles.
- Add sliced blackened chicken and drizzle with a touch more remoulade.
- Close, press gently, and dig in while everything’s hot and crispy.
